INGREDIENTS
2
eggs
2 tsp
baking powder
1/2 tsp
kosher of salt
2 cups
weighed) of finely shredded full fat mozzarella cheese
1 1/2 cups
blanched almond flour
12 oz
asparagus
3
slices of prosciutto
1 cup
each of fresh basil and of Italian flat leaf parsley
2 cloves
garlic
Zest of ½ lemon & 1 tablespoon of lemon juice
1/3 cup
pecans (roasted if desired)
1/4 cup
fresh grated parmesan or pecorino romano cheese
1/4 cup
extra virgin olive oil
1/4 tsp
kosher Salt
Couple cracks fresh pepper